March 23, 2012

What do blond hair and Tagliatelle noodles pasta
have in common? More than you think!

It is said that the tagliatelle was invented in the Fifteenth Century for the matrimony of Annibale II Bentivoglio and Lucrezia
Borgia. Apparently the chef was inspired by the bride’s golden hair and created
the “tagliatelle” noodles to honor her.

Lucrezia Borgia

Though the credibility of this legend is dubious
(as tagliatelle was likely invented earlier), the legend shows the importance
of food within the history of the Italian culture and the pride that many
Italians have in their cuisine.

Bologna is well-known throughout Europe for being
one of the gastronomic centers of Italy, and is famous for its fresh made pastas.
Tagliatelle, a hand-rolled fresh pasta, is one of the types typical of Bologna.
The pasta is thin, flat, and has a rough surface, which is obtained when the
dough is rolled out on a rough wooden surface.

It is generally served al ragù, in a meat
sauce referred to in English simply as Bolognese. The rough surface of the pasta allows a
heavier sauce to cling to it, instead of collecting at the bottom of the plate
(Italians think that Americans are crazy for serving ragù with spaghetti
because it does the opposite!).

Tagliatelle is so popular in Bologna and the
surrounding Emilia-Romagna region that there was even an International
Tagliatella Day on January 17, 2010, in which restaurants around the region (and
certain restaurants around the world) featured this type of pasta.

March 8, 2012

Ever since the Middle Ages, Bologna has been referred to as “la
grassa,” which literally means “the fat.”This moniker is a reference to the rich food culture in Bologna, which
was already famous throughout Europe as far back as the 1300s, perhaps even
further.

“Grassa,” of course, is not a reference to the fat content of the food
here, but instead the abundance, variety, and high quality of the cuisine.In the Middle Ages, this was quite the
compliment for any city, since the richness of the food culture suggested
all-around economic prosperity.

The culinary culture is tied quite strongly to the University of
Bologna, the Alma Mater Studiorum.Because of the Studiorum and its centrality within the culture of the
city, Bologna is also referred to as “la dotta,” or “the learned.”This famous university, founded in 1088, has
long attracted illustrious students to Bologna from all over the world.

During the Middle Ages, a student had to come from a rich family to
attend university, and many students from around Europe brought with them
scores of servants, among them cooks.As
a result of these foreign cooks and their different methods of cooking,
Bolognese cuisine gradually took on a new flavor, incorporating elements from
nearby European cultures.

Without the prestigious university, Bolognese cuisine would not have
developed as strongly as it did, and without the rich culinary tradition, the
university would not have become so well renowned.In this city, education and cuisine are
locked together in a symbiotic relationship that has been in place for a
millennium and still remains strong today.